Jilligan’s Isle BBQ Pork Ribs

Jilligan’s Isle BBQ Pork RibsBBQ Pork 032

Just sit right back,
And you’ll hear a tale,
A tale of a fateful trip,

My “riff” on a different ending:

Ginger and Marjoram,

Here on Jilligan’s Isle,

I’m Grillin, Chillin and Smoking!Kung Pao Pork Chops 002

I am so proud of my Grilling/Smoking section in my Dining Room. I have yet to use my George Foreman grill. First there was a raccoon on the deck, then neighbor’s dogs got into my backyard and then there was rain, so I missed out last summer.

But during the cooler months, I am glad that I have a new Cast Iron Grill Pan, to get some great grill marks, as well as my countertop Smoker.

BBQ Pork Egg Foo Young 052I like trying different wood chips for different flavors. So far, I only have Pecan and Hickory. I also purchased a variety pack with (Oak, Apple, Cherry, Pecan, Maple, Bourbon, Hickory, Mesquite), but I did not realize it was sawdust for a smoking gun or dome. Maybe I’ll buy that one day too.

INGREDIENTS:

  1. Pork Country Ribs, Bone-In, 3 lbs.
  2. Teriyaki Seasoning Mix, recommended: Kikkoman, 1 ½ oz.BBQ Pork Egg Foo Young 011
  3. Ginger root, fresh, ¼ lb., 1 inch root (peeled and diced)
  4. Marjoram, recommended: Delish, ¼ cup
  5. Red onions, diced, ¼ cup
  6. Green Onions, diced, ¼ cup
  7. Crushed Pineapple, recommended: That’s Smart, 20 oz.
  8. Soy Sauce, recommended: Great Value, 2 teaspoons
  9. Fish Sauce, recommended: Thai Kitchen, ½ teaspoon
  10. Liquid Smoke, Mesquite, recommended: Wrights, 1 cap
  11. Barbecue Sauce, recommended : Korean Style BBQ Great Value, 9 oz. (or use your favorite brand)
  12. BBQ Pork Egg Foo Young 034Barbecue Sauce, recommended: Stubbs, ¼ to ½ cup, per your preference (or use your favorite brand)
  13. Stir Fry Oil, recommended: Tsang, 2 to 3 teaspoons
  14. Slow Cooker Liner, recommended: Reynolds Kitchen, 1

INSTRUCTIONS:

  1. Create a Wet Rub with the Soy Sauce, Fish Sauce and Liquid Smoke.
  2. Add the Pork Ribs to a gallon storage bag with the Web Rub, Ginger, Marjoram, Teriyaki Seasoning Mix and Crushed Pineapple.BBQ Pork Egg Foo Young 048
  3. Marinade 30 minutes or overnight.
  4. Strain off the Pineapple, rinse and drain to prepare for cook time.
  5. Preheat a skillet and add the Stir Fry Oil, then cook the Pork Ribs for 2-3 minutes per side. I used a “grill” skillet to get grill marks on them.
  6. Next, you can use a Slow Cooker to slowly cook for 4 hours on high or 6 hours on low. At this point, you can add enough Barbecue sauce to your preference. Or, you can use a covered skillet with the Barbecue sauce to smother them for 25 to 30 minutes on low.BBQ Pork Egg Foo Young 055

Tuesday = Spa Day!

I have a weekly ritual on Tuesday night, where I un-braid my “Connect Braids” braids, while watching Sunny Anderson, Cooking for Real on Food Network Go. I don’t know how to “French” braid, but I do know how to make “simple” braids and connect them to each other.

Then Wednesday is Shampoo day. I’m so glad that my hair is BBQ Pork Egg Foo Young 059finally growing back. It is really a miracle after abusing my hair when I was younger with perms, hair extensions, dying it, etc. Now, I take Hair & Nail vitamins, Biotin pills, apply topical Biotin on the bad spots and drink liquid Biotin (mixed in with my orange juice).

Looking forward to binge watching Cooking for Real, enjoying my BBQ Pork Rib dinner!

 

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THE VAMPIRE DANCER COOKBOOK IS COMING!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

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Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

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The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

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The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

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BBQ Pork 025

Bacon Bleu Cheese Tornado Burger: Happy Memorial Day!

Cooked1Bacon Bleu Cheese Tornado Burger: Gluttons Unite!

I loved this week’s episode of Guy’s Grocery Games Burger challenge. Aaron May is always one of my favorite chefs on the show. And sure enough, he won!

I am going to steal one of his burger techniques, by using my square egg ring to shape the burger. I agree with using butter-side down, on a burger as well.

I got so many fresh ideas for my Memorial Day burger from that episode. I was going to grill it outside yesterday, but the heavy rain, thunderstorms and tornado warning said otherwise.

Aaron1So, instead, I had to take cover in the basement for about an hour until the weather cleared up. I remembered to grab a battery-operated candle, but forgot to bring a can of beer! Do’h!

So me and my loyal cat stayed in the dusty, wet basement, dreaming of the burger I had planned to make.

Oh well, the storms made me miss the Dynasty finale and Agents of Shield too. Boo Bad weather!

Cooked2Hopefully Saturday will be a great Do-Over day to get back on track with my favorite TV shows.

And I can use my grill pan, instead of my new George Foreman grill. I was looking forward to soaking hickory chips for one hour, then adding them to a foil packet with holes, for the outside grill.

I think I can make this burger just as good inside!

This burger was referenced in The Vampire Dancer Saga, Part 2, Chapter 7: Dancing Back to our Past (the 1950s). Go to page 27 in the soft cover book. Or, do a search in the audio or Kindle version.

INGREDIENTS:

  1. Aaron2Ground chuck beef, 1 pound
  2. Bleu cheese crumbles, ½ to ¼ cup, to your taste
  3. Bacon Pieces or Bits, ½ to ¼ cup, to your taste
  4. Diced onions (or slice a raw onion), ½ to ¼ cup, to your taste
  5. Worcestershire sauce, ½ teaspoon, to your taste
  6. Liquid Smoke, ½ teaspoon, to your taste
  7. Montreal Steak seasoning, ½ teaspoon, to your tasteCooked3
  8. Brioche Buns (or your favorite bun), 4
  9. Aioli, Mustard and Mayo (use one on the top and one on the bottom bun)
  10. Horseradish, dash (bring some heat!)
  11. Butter, 4 pats
  12. Swiss Cheese, I am using Aged, 2 per burger
  13. Tomato, I am going to use 1/3 of a Roma
  14. Barbecue sauce or Ketchup, what you like the best, or none
  15. Pickles, optional
  16. Lettuce, optional (I am having a salad, so I am skipping the lettuce on the burger tonight)
  17. Poppy seeds (why pay more for Chicago-style buns, when you can DIY it yourself?)
  18. Water

SUGGESTIONS:

  1. Get beef to room temperature, then together mix with Bleu cheese, bacon pieces, diced onions,Cooked4 Worcestershire sauce, Liquid Smoke and Montreal Steak seasoning. Plastic disposal gloves are your best friend for this. Form into 4 patties, with a butter pan indent on the bottom side
  2. Chef tip, you can use an Egg Ring to shape the burger round or square. I fried the bottom side with the egg ring in the pan, then removed the egg ring for the top side
  3. Heat the grill pan for 2-3 minutes on low (or get your grill nice and hot!)
  4. Burger, butter-side down on the grill pan, cook until 145°F for medium-rare or, if using commercial ground beef, cook it to at least medium, 160°F, this usually takes about 5 minutes per side in my grill pan. I crank the heat up a bit after I put the burgers in.
  5. Now it is time to grill the buns and let the cheese melt. I experimented using butter to glue the poppy seeds, but that was too oily. So now I prefer to use water. So you may want to water the top side and make sure the poppyCooked5 seeds stick, then grill the top and bottom bun for a few minutes. The cheese can be melting at the same time.
  6. Remove the buns and let the burgers rest for a few minutes.
  7. I like to put Mayo on the bottom-grilled bun and Mustard on the top bun.
  8. The tomato and pickle add moisture to the bun, so I put the pickle on the bottom, the burger, and then the tomato on the top.

The perfect side dish?

Stay tuned for my Bacon, Bacon Cowboy Beans!

  1. Bacon Hickory Thick-slided, 1 pound
  2. Polish Sausage, diced
  3. Diced onions, I use frozen to save time, about 1 ¼ cupsCooked6
  4. Garlic, I use the bag of raw with the peel off, to save time, about 2 to 3 heads
  5. Spinach, frozen, 12 oz. bag
  6. Butter Beans, 15.5 oz., 2 cans
  7. Bush’s Grillin’ Beans, Bourbon & Brown Sugar, 22 Oz, 1 can
  8. Stubb’s Hickory Bourbon Bar-B-Q Sauce, 6 oz
  9. Beef Consommé condensed, 10.5 oz.
  10. Cream of Bacon Soup condensed, 10.5 oz. 1 can
  11. Cream of Celery Soup condensed, 10.5 oz. 1 can
  12. Ice, 4-5 cubes (to prevent the slow cooker from burning the food)

Get the slow cooker ready to go

  1. Cut and fry the bacon thick pieces, remove
  2. Dice and fry the polish sausageBeans1
  3. Cook 1 cup of onions and 2 heads diced garlic
  4. I put ice in the bottom of the slow cooker, then the uncooked onion, garlic and frozen spinach
  5. Drain the Butter Beans and add to crock pot
  6. Polish sausage and cooked onions and garlic
  7. Cooked bacon next
  8. Grillin’ Beans (or your favorite Baked Beans) is next
  9. Stir in the Bacon and Celery soup
  10. Add some Barbecue sauce next
  11. The Beef Consommé is last
  12. Cook on low for 8 hours or high for 4 hours

Have a safe and Happy Memorial Day!Beans3

THE VAMPIRE DANCER SAGA 5 IS COMING!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

BOOKS BY SHALIMAR ALI:

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The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

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The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

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Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

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